Now We're Cookin' With Gas!

Smoky Bourbon Peach Cobbler

Active Time
20 minutes

Total Time
1 hours

How to Make It

Step 1

Prepare the grill for indirect grilling at 350°F air temperature with wood smoke. Pecan wood is a good choice.

Step 2

To make the topping, combine the dry ingredients in a mixing bowl. Cut the butter into 12 to 16 pieces and cut into the mixture with a pastry cutter. Cut until the texture is relatively fine but don’t completely break down the butter. Stir in the buttermilk with a spoon to finish the dough. Set off to the side.

Step 3

To make the filling, whisk together all of the ingredients except the peaches. Gently fold in the peaches last.

Step 4

Pour the peach filling into a greased 12-inch cast-iron skillet. Drop spoonfuls of the topping over the top. Transfer to the indirect zone of the grill with the smoke going and close the lid. Bake, rotating occasionally, until bubbly and golden brown, about 40 minutes.

Step 5

Serve warm with ice cream.

Ingredients

For the Topping

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ cup granulated sugar
½ teaspoon fine gray sea salt
8 tablespoons (1 stick) unsalted butter, cold
1 1/3 cups buttermilk

For the Filling

1 ¼ cup packed light-brown sugar
¼ cup bourbon
2 tablespoons rich, dark maple syrup
¼ teaspoon vanilla extract
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon freshly squeezed lemon juice
6 cups yellow peaches, sliced

For Serving

Vanilla ice cream

Time to take advantage of the abundant peach harvest with this amazing take on a traditional recipe. This peach cobbler is great with or without the smoke, but the added flavor of pecan wood smoke adds that extra complexity that will have your friends begging for seconds, and the recipe.

Thank you, to Barbecue Bible for the original recipe and photo.